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Chicken Chef Salad

Yield: Serves 2 each serving: 2 cups.



1/2 cup chicken breast tenders
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2/3 cup chopped carrots
1/2 cup chopped bell peppers (red or green)
2 cup shredded romaine lettuce
1 baked potato, sliced
1/4 teaspoon black pepper
1/2 teaspoon oregano

Heat a small non-stick skillet, spray with cooking oil spray and cook chicken tenders until done, about 8 minutes.

Place the lettuce and fresh vegetables on 2 dinner plates. Place the chicken and sliced potatoes on top and sprinkle with olive oil, vinegar and seasonings.